Junaid Hussain
Hyderabad,Telangana
Summary
Experienced culinary professional with a strong background in food preparation and kitchen operations management. Supervised kitchen staff to ensure adherence to safety standards and quality control, while managing inventory and ordering supplies to maintain optimal stock levels. Collaborated with the Head Chef on menu planning and recipe development, resulting in improved customer satisfaction through tailored dishes. Maintained compliance with food safety regulations, ensuring proper food handling and storage practices were consistently followed.
Overview
13
13
years of professional experience
Work History
Chef
Royal mehfil restaurant
Doha, Qatar
05.2021 - 01.2025
- Supervise the preparation of all food and ensure all food is prepared as per food preparation requirements.
- Oversee and supervise all kitchen staff.
- Manage kitchen stocks.
- Ensure catering staff are working safely at all times.
- Assist the Catering Manager as required. •
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Adjusted seasonings of dishes according to customers' tastes.
- Supervised team members during meal service to ensure accuracy of orders.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Stored foods correctly using correct storage containers and labelling systems.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Created weekly schedules for employees based on projected business volume.
- Planned menus, ordered supplies and managed kitchen staff.
- Prepared high-quality dishes according to established recipes.
Deputy Head Shef
Hyderabad kitchens
Cochin, Kerala
03.2020 - 04.2021
- Managing kitchen stock, ordering supplies, and ensuring the cleanliness and organization of the kitchen.
- Supervising kitchen staff during shifts, ensuring they adhere to safety standards and hygiene regulations.
- Approving dishes before they reach the guest, ensuring they meet quality standards.
- Maintaining accurate inventory records, ordering ingredients, and managing stock levels.
- Ensuring compliance with food safety and hygiene regulations, including proper food handling and storage.
- Collaborating with the Head Chef to develop new menu items and improve existing recipes.
- Assisting with all aspects of kitchen operations, including scheduling, staff training, and delegating tasks.
- Reporting any problems or defects to the Head Chef, ensuring timely resolution.
Station Chef
Hyderabad spice hotel
Hyderabad, Telangana
12.2018 - 03.2020
- Cleaned work areas, equipment, utensils, dishes, pots, pans after each shift.
- Assisted in creating weekly specials based on seasonal produce availability.
- Provided guidance and mentorship to junior culinary team members.
- Ensured food quality was maintained by following established cooking methods and procedures.
- Kept accurate records of food usage, wastage, sales figures and stock rotation processes.
- Analyzed customer feedback data to identify opportunities for improvement.
- Monitored stock levels during service periods and ensured that adequate supplies were available at all times.
- Trained new staff members on proper knife handling techniques and safety protocols.
- Developed recipes and menus for customers with dietary restrictions.
- Conducted daily inventory of ingredients and supplies, ordering as needed.
- Communicated effectively with front-of-house staff regarding order status updates.
Junior Chef
Grand paradise hotel
Hyderabad, Telangana
06.2016 - 12.2018
- Communicated effectively with coworkers regarding order status updates or any changes in production needs.
- Inspected finished plates before serving to ensure they met quality standards.
- Replenished supplies as needed throughout the shift to maintain adequate inventory levels.
- Kept accurate records of all food items used during each shift for inventory tracking purposes.
- Followed appropriate sanitation procedures when cleaning kitchen appliances, surfaces, utensils.
- Complied with established recipes while preparing meals according to specifications provided by Head Chef or Sous Chef.
- Adhered to all safety standards when handling kitchen equipment and food products.
- Ensured proper storage and rotation of food items in accordance with health regulations.
- Organized stockroom shelves by product type, expiration date, and other criteria.
- Participated in team meetings designed to discuss upcoming events or restaurant promotions.
- Responded promptly to customer inquiries regarding menu items or special requests made by guests.
- Attended regular staff meetings led by Head Chef or Sous Chef for updates on menu changes or specials.
- Delivered prepared dishes from the kitchen area to the dining room for guest consumption.
- Prepared ingredients for cooking, including washing, peeling, cutting and seasoning vegetables.
- Assisted Head Chef in menu creation and development of new dishes.
- Managed multiple orders simultaneously while adhering to ticket time requirements.
Trainee Chef
Moulana Azad urdu national university
Hyderabad, Telangana
04.2012 - 06.2016
- Organized and restocked ingredients and food items to ensure efficient kitchen operations.
- Provided assistance during catering events by setting up tables and arranging decorations.
- Developed new menu items in collaboration with senior chefs.
- Followed recipes, portion controls, and presentation specifications as set by the chef.
- Observed safety precautions when working with sharp utensils or operating machinery.
- Collaborated with supervisors on special projects relating to menus or events.
- Maintained sanitation standards in the kitchen area including washing dishes, wiping counters, and sweeping floors.
- Practiced proper food safety procedures while preparing meals.
- Assisted in plating dishes according to established guidelines.
- Attended culinary classes to learn new cooking techniques and methods.
- Ensured that prepared foods met quality standards set by restaurant management.
- Adhered to all health regulations related to food handling and storage.
- Carried out basic knife skills while following safety protocols.
Education
High School Diploma -
Oxford High School
Hyderabad04-1996
Skills
- Food preparation
- Menu planning
- Inventory management
- Recipe development
- Kitchen organization
- Food safety
- Staff supervision
- Quality control
- Customer service
- Team building
- Time management
- Effective communication
- Training and mentoring
- Food storage
- Purchasing
- Kitchen operations management
Languages
Hindi
First Language
English
Beginner (A1)
A1
Specialities/Areas of Expertise
- Specialist in preparing Hyderabadi biryani.
- Expert in Haleem preparation.
- Proficient in preparing bagarah khana dalcha and khichdi khatta and kheema.
- Expertise in creating Hyderabadi sweets.
- Expertise in preparing authentic Nihari and Paya dishes.
Timeline
Chef
Royal mehfil restaurant
05.2021 - 01.2025
Deputy Head Shef
Hyderabad kitchens
03.2020 - 04.2021
Station Chef
Hyderabad spice hotel
12.2018 - 03.2020
Junior Chef
Grand paradise hotel
06.2016 - 12.2018
Trainee Chef
Moulana Azad urdu national university
04.2012 - 06.2016
High School Diploma -
Oxford High School